Sweet Corn Casserole – a classic corn pudding made from scratch, with a cheesy topping. No cornbread mix needed.
Serve this corn casserole as a side dish on your holiday dinner, along with Instant Pot Mashed Potatoes, Roasted Brussels Sprouts and Oven-Roasted Turkey Breast.
Cheesy corn casserole is a staple side dish for the holidays, here in the Midwest. This recipe is one of the easiest side dish casserole recipes made with my Homemade Cornbread Mix, which requires only 4 ingredients. No need for store-bought mix! This corn casserole can be made ahead of time and stored in the fridge. Top with cheese right after baking for a gooey melty topping!
Ingredients
- whole kernel corn (1 can)
- creamed corn (1 can)
- sour cream
- butter
- eggs
- cheddar cheese
- flour
- cornmeal
- baking powder
- salt
- sugar
Step by step instructions
If you are making your own cornbread mix, whisk the ingredients together and set aside so it’s ready to go. Combine all remaining ingredients in a bowl, then bake in a casserole dish. This is really that easy!
Step 1: mix corn
Place corn in mixing bowl and stir with sour cream.
Step 2: butter and cornbread mix
Add melted butter and cornbread mix and stir in well.
Step 3: bake
Pour the batter into a baking dish and bake. Once done, top with cheese and cover for a few minutes to let it melt. You can also sprinkle the cheese before baking but it will set and won’t be as gooey and melty.
Can I use frozen corn to make this dish?
You can certainly use frozen corn to make this dish, but you will have to thaw it out first. Otherwise, the corn will release too much moisture during baking and the dish won’t bake properly.
Can I use fresh corn off the cob to make this dish?
Yes! Fresh corn in place of canned whole kernel corn is fantastic here! It will have more bit to it and more flavor.
Storing and freezing
You can easily make this dish up to 2 days ahead of time. I suggest topping it with cheese after reheating.
You can bake this corn casserole, cool completely and freeze in a freezer-safe container or a bag. It will keep just fine for up to 4 months. To reheat, thaw it out in the fridge, then let it sit in room temperature while the oven is preheating. Bake, then top with cheese.
If you are making this corn casserole ahead of time or have any leftovers, place them in a covered container or cover the baking dish and store it in a fridge.
More side dish recipes:
- Green Bean Casserole from scratch
- Classic Sweet Potato Casserole
- Slow Cooker Mashed Potatoes
- Cranberry Relish
For more recipes like this, feel free to browse our Side Dish Category.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
A classic corn pudding made from scratch, with a cheesy topping. No cornbread mix needed.
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 2 teaspoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 15 oz can whole kernel corn drained and rinsed
- 15 oz can creamed corn
- 1 cup sour cream
- 8 tablespoon butter melted
- 1 cup shredded cheddar cheese
- 2 large eggs
- Grease 13" x 9" casserole dish or 2 qt baking dish. Set aside.
- Preheat oven to 350 degrees F.
- In a medium mixing bowl, whisk together flour, cornmeal, sugar, baking powder and salt. Set aside.
- In a large mixing bowl, mix whole kernel corn and creamed corn. Add eggs and whisk in.
- Add sour cream and mix in.
- Add melted butter and mix in.
- Add cornmeal mix and stir in well.
- Pour the batter into casserole dish.
- Bake for 45 to 50 minutes on the center rack of your oven.
- Remove from oven, sprinkle with shredded cheese and cover lightly with aluminum foil or a lid.
- Let stand for 5 to 10 minutes, to let the cheese melt.
- Serve.
- If you are using a store-bought cornbread mix, skip the first 4 ingredients.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate.
Jo says
Can this Sweet Corn Casserole be made in the Instant Pot?
Anna says
Hi Jo! I did not test this recipe in an Instant Pot. Sorry!
Didi says
I just made this and it was a big hit with my husband and kids. We’re vegetarians, so I served it as a main course with veggies on the side.
I made a few changes because looking at the Nutrition Facts initially made me not want to make it (high Calories, fat and sat fat). I used 3 Tbsp of butter instead of 8, fat free Greek yogurt instead of sour cream, and 1/3 cup of grated cheddar instead of a cup. The yogurt added about 20 g of protein and eliminated about 50 calories per serving and some fat. Likewise, cutting out 5 Tbsp of butter removed almost 100 calories and several g of fat per serving. These changes also reduce the cholesterol. Since there was less moisture from butter, I bumped up the yogurt to 1 1/4 cup.
Anyway, it was delicious and I will definitely be making it again. Next time, I might use 3-4 egg whites instead of 2 whole eggs. The flavor of the corn is strong enough and tasty enough that a lower fat recipe is very flavorful.
Anna says
Hi Didi! I am so glad you were able to adapt the recipe to your needs and enjoyed it! Thank you for sharing!
Sara says
This brings me back to growing up. My nana would make corn casserole all the time. Thanks for this great recipe – it is spot on to her recipe!
Valentina says
This sweet corn casserole is a family favorite! The perfect comfort food for fall time. 🙂
Eden says
We made this and it was fantastic. We are huge corn people, I love sweet corn and I had never made a casserole from it before, so I was excited to try this. Turned out wonderful. Thank you!!
Mallory Lanz says
This is delicious, especially made with home grown corn. None of that hard kerneled canned stuff for us. Yummy!
Trang says
I love corn casserole and did not realize that I could make this ahead of time until now!